Java Chip Scones
Java Chip Scones are made with instant espresso powder and generous amount of mini chocolate chips. They have a tender crumb, bold coffee flavor, and are quick prep for weekend brunch or busy morning breakfast.
Servings 8 Servings
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp instant espresso powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 6 tbsp unsalted butter very cold or frozen
- 1 cup sour cream
- ⅔ cup mini chocolate chips
Icing
- ⅓ cup powdered sugar
- 1-2 tsp milk
- ½ tsp vanilla bean paste or extract
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Add the flour, baking soda, baking powder, sugar, salt, and espresso powder in the bowl of a food processor. Pulse until combined.
- Cut chilled butter into cubes. Add to flour mixture and pulse until coarse meal, about 7-8 pulses.
- Add sour cream and chocolate chips. Pulse until dough comes together.
- Turn the dough onto a lightly floured surface. Use your hands to press into a thick round. Cut into 8 wedges.
- Transfer wedges to the baking sheet with space between each piece. Bake until set and lightly golden on the edges, about 15-18 minutes.
- Cool briefly.
- Mix powdered sugar, milk and vanilla in a small bowl. Drizzle over scones and serve.
Notes
Tips for Storing
- Store baked scones in an airtight container at room temperature for up to two days. They are best the day they are baked.
- Refrigerate in an airtight container for up to five days. Warm briefly before eating to bring the texture back.
- Freeze baked scones individually wrapped in plastic wrap, then stored together in a zip-top freezer bag for up to two months.
- To reheat from frozen, unwrap and place in a 350-degree oven for 10 to 12 minutes until warmed through and edges are crisp again.
- You can also freeze unbaked wedges on a sheet pan, transfer to a bag once solid, and bake straight from frozen. Add 3 to 5 minutes to the bake time.
Nutrition
Calories: 357kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 341mg | Potassium: 95mg | Fiber: 1g | Sugar: 19g | Vitamin A: 476IU | Vitamin C: 0.3mg | Calcium: 114mg | Iron: 2mg
